The Cooking Thread

[RobsanX]

this is a little off topic but, a really good beer to enjoy with food that I just had for the first time. The new(er) Sam Adams Noble Pils. Give it try with dinner one night.

I saw the ads for that. Looks interesting.

[Snusmun]

The Noble Pils is pretty good. Very hoppy, so you gotta be into that astringent bitterness. I find it goes well with Gotlands Flader.

I'll be making my first ever Haggis next week with fresh sheep offal. Should be very interesting!!

[Monkey]

I'll be making my first ever Haggis next week with fresh sheep offal. Should be very interesting!!

I always wanted to make it but it is so hard to find good offal in Florida.

Mike

[Snusmun]

I don't know if you were being sarcastic or not, but I could see how it would be difficult....not a lot of good pasture in Florida.

Can't wait for that haggis and a good single malt.........mouth watering!

[Monkey]

I don't know if you were being sarcastic or not, but I could see how it would be difficult....not a lot of good pasture in Florida.

Not being sarcastic at all (professional chef). If I still lived in NY I'd go for it. Here, offal at the market is usually sketchy at best and it is usually pig or cow. I can barely get lamb around here at butcher shops (mutton is out of the question) and game is special order, if they can get it and it's never fresh. Last time I went to order rabbit at a butcher, it came in frozen. They defrosted it and said it was fresh. I would have had better luck at a pet shop. Not kidding. I keep looking for a good butcher, but the majority of people get their meat at supermarkets here which do not cater to my wants.

There are a surprising amount of farms here and a lot of livestock, we just don't have many haggis makers or snout to tail enthusiasts in Tampa. I could buy weight from a cattle ranch directly at a good price here but I need my freezer space for snus, not 75 pounds of beef.

Mike

[Snusmun]

Ok cool! I'm actually going to partake in the slaughter myself, so this is going to be as fresh as fresh can be. I'll take some pics and post or send if you're interested. And I hear you about freezer space....getting tight here too.

[Monkey]

That is cool. I'll pm my emaill as I'm not sure but some people may be offended by pictures of an animal being slaughtered.

I did get to tour a Kosher slaughter house and an industrial chicken processing plant. The only times I've directly killed something to cook it was rabbits. (Lobster, fish and shellfish don't count).

I'm the kind of guy that believes in knowing where your food comes from and getting it as responsibly as possible. My 2 year old moos when we talk about beef and I got my son saying pig is delicious.

Mike

[WickedKitchen]

My 2 year old moos when we talk about beef and I got my son saying pig is delicious.

That makes me laugh...I remember the look on my daughter's face when I was cleaning a chicken. She always wants to help so naturally I oblige. There was a bit of blood, not much but she thought I cut myself. I said, no, that's from the chicken. She said "Ummm Dad?...food has blood?" It was that instant that she realized that this thing was once alive and cluckin'. She was definitely weird-ed out by it so to increase the fun I held the raw chicken in my teeth by the leg like a rabid dog, growled and chased her out of the kitchen and down the hall. We had a good laugh about it after but the moment was priceless.

Dinner is probably going to be lame tonight as my wife is working and the girls aren't very adventurous yet. Probably pasta 'cos I'm feeling lazy today too.

[chadizzy1]

How rare do I like my steaks?

The only reason I order a salad is so the cow will have something to eat on the way to the table.

[BuLLitz]

I just got this last week....
http://www.amazon.com/Cuisinart-GR-4...6950761&sr=1-1
So far, I've cooked sausages, bacon, hotdogs, chicken breasts, steaks, Quesadillas, pancakes, eggs, panini's, and pork chops on it.
That was only in about 4 days. :-)

The next item I am going to be grilling is Salmon Steaks.

Not quite as good as cooking over charcoal, but it is nice to have.

[BuLLitz]

How rare do I like my steaks?

The only reason I order a salad is so the cow will have something to eat on the way to the table.

LMAO :lol: :lol: :lol: :lol:

[RobsanX]

How rare do I like my steaks?

The only reason I order a salad is so the cow will have something to eat on the way to the table.

Now that's funny! I can relate!

[Christi]

How rare do I like my steaks?

The only reason I order a salad is so the cow will have something to eat on the way to the table.

I will have to use that line...haha

[RobsanX]

Grilled pineapple glazed chicken breast, bacon glazed carrot coins, and brown and wild rice...

[Roo]

^^ Nice, where's the bacon from whence came that bacon glaze?